Polka-Dot Grilled Cheese
Total: 15 minutes | Serves: 1
We have all been there on a Tuesday night when we want a gooey, melted sandwich but can't bring ourselves to stand over a hot stove flipping bread. That is why you will love the Polka-Dot Grilled Cheese. We are skipping the skillet entirely and letting the broiler do the heavy lifting for a faster, hands-off meal.
This method relies on a few simple staples to get that irresistible crunch. We use thick slices of sourdough and a generous amount of coarsely grated sharp cheddar to create those signature "dots" of toasted cheese. A touch of chilled salted butter ensures the crust gets a beautiful golden hue without any hovering.
The Polka-Dot Grilled Cheese is all about maximizing flavor while minimizing the cleanup. Since we aren't scrubbing a greasy pan, you can spend more time actually enjoying your dinner. Grab your favorite sourdough and get ready for a serious cheese pull.
Polka-Dot Grilled Cheese
Instructions
Step 1
First, let's get your oven ready by sliding the rack into the upper third position and switching on the broiler. While that heats up, grab a baking sheet and lay out two sourdough slices, each about a half-inch thick. You'll want them spaced apart so they have plenty of room to get that beautiful, toasted glow.
Step 2
Grab your chilled salted butter and use a sharp knife to shave off thin, delicate curls. Quickly pinch these shavings into tiny bits, roughly the size of a blueberry, and scatter them across your bread.
Spread the butter bits from edge to edge, leaving about a half-inch of space between each little dot. Don't worry if they aren't perfectly aligned; we just want an even distribution so your toast browns beautifully without any burnt spots.
Step 3
Slide your bread under the broiler for 30 to 60 seconds. Keep a close eye on them so they don't burn, watching for those beautiful little puddles of melted gold to spread into deep brown, crunchy edges.
Flip your slices over using a wide spatula. Now, sprinkle about 1 cup of your coarsely grated sharp cheddar across the toast, covering every inch from edge to edge. Don't worry if a few shreds wander onto the baking sheet!
Pop the bread back under the broiler for another 30 seconds. We want the cheese to be completely melted and gooey, but stop before it starts to brown.
Step 4
Flip one slice of bread over onto the other, pressing the cheesy sides together to close your sandwich.
If you want an extra-crispy crust, pop each side under the broiler for about 30 to 60 seconds. Keep a close eye on it so the edges don't burn, and pull it out as soon as the bread is sizzling and a deep golden brown.
Step 5
Slide your golden-brown sandwich onto a cutting board. Use a serrated knife to slice it diagonally, which gives you those classic, easy-to-dip triangles.
If you want a little extra pop, sprinkle a tiny pinch of kosher salt over the toasted crust. Let it sit for about one minute so the cheese settles slightly before you take your first bite.
Nutrition Information
calories: 680 kcal
fat: 36g
carbs: 48g
protein: 32g
fiber: 3g
My Tip
Keep a close eye on your sourdough during that first broil. Since the butter is in small bits, it can go from golden to burnt in a heartbeat, so be ready to pull the tray out the second you see those beautiful toasted polka dots!
Leftovers
Keep any extra sandwiches in a sealed container in the fridge for up to three days. To get that golden sourdough crunch back, pop yours in a toaster oven or skillet over medium heat until the cheddar is melty again.
Make It Your Own
Try swapping the sharp cheddar for Gruyère or Fontina for a creamier, nuttier melt. If you want a gluten-free version, use your favorite sturdy GF sourdough loaf to keep that great crunch.
